Vegetable salsa

1 min read

Dietitian’s tip: Store-bought salsa can have as much as 600 milligrams (mg) sodium in 1/2 cup. This version has only 79 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers. 

Number of servings: Serves 16 

1 cup diced zucchini 

1 cup chopped red onion 

2 red bell peppers, seeded and diced (about 2 cups) 

2 green bell peppers, seeded and diced (about 2 cups) 

4 tomatoes, diced (about 2 cups) 

2 garlic cloves, minced 

1/2 cup chopped fresh cilantro 

1 teaspoon ground black pepper 

2 teaspoons sugar 

1/4 cup lime juice 

1/2 teaspoon salt 

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. 

By Mayo Clinic Staff at healthy-lifestyle/recipes/vegetable-salsa/rcp-20049846 

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